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Preparation

Preheat oven to 325°. Whisk baking powder, salt, and 1 3/4 cups flour in a medium bowl; set aside. Using an electric mixer on medium-high, beat sugar and butter in a medium bowl until creamy, about 2 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping sides of bowl, until combined. Reduce speed to low, add dry ingredients, and mix just to blend. Fold in almonds.

Transfer dough to a lightly floured work surface and knead just to bring together, about 2 times. Form into a log about 14" long, 2" wide, and 1" thick. Place log on a parchment-lined baking sheet.

Bake until puffed, cracked in spots, and starting to brown, 25-30 minutes. Transfer baking sheet to a wire rack and let log cool.

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Recent Reviews

These are really tasty - not too sweet and not so crunchy that you break your teeth. The recipe is a little confusing in terms of how to cut before the second bake, so I just treated it like regular biscotti. Note that mine did not turn out as dark either, so the picture is odd in the two shown and the color. However, both my husband and find these very tasty and I'm baking a second batch today. Note that they freeze well and pulling one out of the freezer every so often (okay, probably too often) along with a cup of coffee, is a nice and not too decadent treat. This recipe is a keeper.

andyandsummit from Sierraville, CA /

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Loved this recipe. It was very crunchy and my absolute favorite addition to a cup of coffee in the morning. I did add a teaspoon of anise extract to the dough. Very easy to make as well.

betsyros from The coast of Maine. /

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I can now see why no one says they have mde this recipe more than once. It is really labor intensive and takes a long time. The dough is really soft and difficult to handle. Need a long, wide spatula to lift it from the pastry board to the baking sheet. Be sure logs don't touch after rising. And no way I could make the log in one piece. Must be two pieces as in the photo, but this is not discussed in the text.

dewittw from Richmond, VA /

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This is NOT a Tozzetti recipe. Real Tozzetti is a batter poured into a jelly roll pan and does not contain butter.

itsmecissy from Watsonville, CA /

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Interesting, I did a search and Saveur's recipe for Tozzetti came up. They imply that tozzetti is lighter than biscotti because it is a batter that is poured into a jelly roll pan, not a dough that is shaped into a log. This recipe uses the same log technique as biscotti, so maybe it is just a regional difference?